ЭлБиб

ëîâèé àíàëèçà äîëæíî ñòàòü ïðåäìåòîì äàëüíåé-

øèõ èññëåäîâàíèé.

Èññëåäîâàíèÿ âûïîëíåíû ïðè ôèíàíñîâîé ïîä-

äåðæêå Ìèíîáðíàóêè Ðîññèè (ãîñóäàðñòâåííîå çà-

äàíèå ÔÃÁÎÓ ÂÏÎ ÌÃÓÏÏ íà 2013 ãîä, ïðîåêò

¹ 4.2214.2011).

Ë è ò å ð à ò ó ð à

Ïîïîâ, Ê.È.

Ïèùåâûå íàíîòåõíîëîãèè / Ê.È.Ïîïîâ,

À.Í.Ôèëèïïîâ, Ñ.À.Õóðøóäÿí // Ðîññèéñêèé õèìè÷åñêèé

æóðíàë (Æóðíàë ÂÕÎ èì. Ä.È.Ìåíäåëååâà). – 2009. –

Ò. LIII. – ¹ 2. – Ñ. 86–97 (îáçîð).

Blasco, Ñ.

Characterization, Analysis and Risks of Na-

nomaterials in Environmental and Food Samples / Ñ.Blasco,

Y.Pico

′

// Trends in Analytical Chemistry. – 2011. – Vol. 30. –

Iss. l. – P. 84–99.

Simon, P.

Migration of engineered nanoparticles from

polymer packaging to food – a physicochemical view /

P.Simon, Q.Chaudry, D.Bakos // J. of Food and Nutrition

Research. – 2008. – Vol. 47. – ¹ 3. – P. 105–113.

Ïåòðèöêàÿ, Å.Í.

Ê âîïðîñó î òîêñè÷íîñòè íàíî÷àñ-

òèö ñåðåáðà ïðè ïåðîðàëüíîì ââåäåíèè êîëëîèäíîãî ðàñ-

òâîðà / Å.Í.Ïåòðèöêàÿ [è äð.] // Àëüìàíàõ êëèíè÷åñêîé

ìåäèöèíû. – 2011. – ¹ 25. – Ñ. 9–12.

Tiede, Ê.

Detection and characterization of engineered

nanoparticles in food and the environment / K.Tide [et al.] //

Food Additives and Contaminants Part A. – 2008. – Vol. 25. –

Iss. 7. – P. 795–821.

Bruce, J. Berne, Robert Pecora.

Dynamic Light Scatte-

ring With Applications to Chemistry, Biology and Physics

http://bookfi.îrg/book/l122364

Greiner, R.V., Graef, E., Walz, D.

Behsnilian. Challen-

ges in the Identification of Engineered Nanomaterials in Foods.

Max Rubner-Institut, Department of Food Technology and

Bioprocess Engineering, Karlsruhe, Germany http://www.

icefl1 .org/content/papers/nfp/NFP230.pdf

Urban, Ñ.

Development of Fiber Optic Based Dynamic

Light Scattering for a Characterization of Turbid Suspensions.

A dissertation submitted to the Swiss Federal Institute of Tech-

nology Zurich for the degree of Doctor of Natural Science,

Zurich, 1999.

ХРАНЕНИЕ И ПЕРЕРАБОТКА СЕЛЬХОЗСЫРЬЯ, № 6, 2013

УДК 631.53.02

Управление ачеством

высо обел овых прод тов питания

Ä-ð òåõí. íàóê, ïðîôåññîð, ÷ë.-êîðð. ÐÀÑÕÍ

B.C.ÊÎ×

ÅÒÎÂ;

Êàðà÷àåâî-×åðêåññêèé ãîñóäàðñòâåííûé óíèâåðñèòåò

êàíä. ñ.-õ. íàóê Î.Â.ÑÈÍÅËÜÍÈÊÎÂÀ; Ä.À.ÑÒÐÈÃÓÍ

ÐÃÀÓ – ÌÑÕÀ èì. Ê.À.Òèìèðÿçåâà

Êà÷åñòâî ïèùåâûõ ïðîäóêòîâ ìàññîâîãî ïîòðåá-

ëåíèÿ õàðàêòåðèçóåòñÿ íå òîëüêî êðèòåðèÿìè, îò-

ðàæàþùèìè ñïîñîáíîñòü ïèùè îáåñïå÷èâàòü æèç-

íåäåÿòåëüíîñòü, íî è ïðèâëåêàòåëüíîñòüþ äëÿ ïî-

êóïàòåëÿ. Áåçóñëîâíûì êðèòåðèåì êà÷åñòâà ïèùå-

âûõ ïðîäóêòîâ ÿâëÿåòñÿ áåçîïàñíîñòü, ýòî ïåðâî-

î÷åðåäíîå äëÿ âñåõ ïðîèçâîäèòåëåé òðåáîâàíèå. Áå-

çîïàñíîñòü îáåñïå÷èâàþò, ïðèâëåêàòåëüíîñòüþ —

óïðàâëÿþò. Ïðèìåðàìè êðèòåðèåâ ïðèâëåêàòåëü-

íîñòè ïðîäóêòà ìîãóò ñëóæèòü: öåíà, ñðîêè õðàíå-

íèÿ, óäîáñòâî óïàêîâêè, âîçìîæíîñòü åå óòèëèçà-

öèè è äð.

Ïîëåçíîñòü ïèùè òàêæå îäèí èç êðèòåðèåâ åå

ïðèâëåêàòåëüíîñòè. Íàèáîëåå øèðîêî èñïîëüçó-

þòñÿ óñðåäíåííûå ïîêàçàòåëè ïîëåçíîñòè, îäíàêî

÷òî ïîëåçíî îäíèì, íå îáÿçàòåëüíî ïîëåçíî äðóãèì

ïîòðåáèòåëÿì. Âàæíîñòü ïðîáëåìû ñòàíîâèòñÿ î÷å-

âèäíîé, åñëè ïðåäñòàâèòü, ÷òî ïîòðåáèòåëÿìè ÿâ-

ëÿþòñÿ êîñìîíàâòû, ïîäâîäíèêè, ñïîðòñìåíû, ïî-

ëÿðíèêè, äðóãèå ëîêàëüíûå ãðóïïû íàñåëåíèÿ. Äëÿ

íèõ çàäà÷à ïî óïðàâëåíèþ êà÷åñòâîì ïðîäóêòîâ ïè-

òàíèÿ íå ìîæåò ñòàâèòüñÿ ïðåäïðèÿòèåì [1]. Öåëü

óïðàâëåíèÿ çäåñü — íå ðîñò ïðîäàæ, à çäîðîâüå.

Åùå èçâåñòíûì ôèçèîëîãîì àêàäåìèêîì È.Ï.Ïàâ-

ëîâûì áûëî äîêàçàíî, ÷òî ôóíêöèîíèðîâàíèå ïè-

ùåâàðèòåëüíîé ñèñòåìû çàâèñèò îò ñîñòàâà è êîëè-

÷åñòâà íàõîäÿùåéñÿ â íåé ïèùè. Ìíåíèå î òîì, ÷òî

ïðèìåíåíèå íàòóðàëüíîãî ïèùåâîãî ñûðüÿ ñïîñîá-

íî àâòîìàòè÷åñêè îáåñïå÷èòü êà÷åñòâåííîå ïèùåâà-

ðåíèå, ïðåäñòàâëÿåòñÿ íåäîñòàòî÷íî îáîñíîâàííûì.

Íå ñîîòâåòñòâóþùèå èíäèâèäóàëüíîìó ñîñòîÿíèþ

÷åëîâåêà äèåòû ìîãóò ñòèìóëèðîâàòü íå â ëó÷øóþ

ñòîðîíó íå òîëüêî ñåêðåöèþ ôåðìåíòîâ, íî è èõ

ñèíòåç, èçìåíÿÿ ñîîòíîøåíèÿ ðàçëè÷íûõ ôåðìåí-

òîâ, ó÷àñòâóþùèõ â ïèùåâàðåíèè. Áèîõèìè÷åñêèé

ñîñòàâ çëàêîâ, áîáîâûõ, ïëîäîâ äðóãèõ ðàñòåíèé, äà-

æå åñëè îòêàçàòüñÿ îò óäîáðåíèé è ñðåäñòâ çàùèòû,

çàâèñèò îò ñîðòà, ïî÷â è êëèìàòè÷åñêèõ óñëîâèé [2].

Èçâåñòíî [3], ÷òî èç âñåõ âûðàùèâàåìûõ êóëüòóð

íàèáîëüøåå êîëè÷åñòâî áåëêà ñîäåðæèòñÿ â ñåìåíàõ

ñîè (40–45 %), ïî ñâîåìó ñîñòàâó îí íàèáîëåå ïðè-

áëèæåí ê æèâîòíîìó áåëêó. Â çåðíå ñîè ñîäåðæèòñÿ

äî 20–25 % öåííîãî ïî æèðíîêèñëîòíîìó ñîñòàâó

ìàñëà, äî 25–30 % óãëåâîäîâ, 4,5–5,0 % êëåò÷àòêè,

ðàçëè÷íûå ìèíåðàëüíûå âåùåñòâà. Ìóêà è äðóãèå

ïîëóôàáðèêàòû èç ñåìÿí ñîè ïðåäñòàâëÿþò çíà÷è-

òåëüíûé èíòåðåñ êàê ñðåäñòâî áåëêîâîãî è èíîãî

îáîãàùåíèÿ êîìïîçèòíûõ ïðîäóêòîâ ïèòàíèÿ.

Îäíàêî ÷àñòü áåëêà ñîè (äî 6 %) èíãèáèðóåò àê-

òèâíîñòü ïðîòåîëèòè÷åñêèõ ôåðìåíòîâ, âûðàáàòû-

âàåìûõ æåëåçàìè âíóòðåííåé ñåêðåöèè æèâîòíûõ è

Êëþ÷åâûå ñëîâà:

áèîàêòèâàöèÿ, èíãèáèòîðû, ïðîðà-

ùèâàíèå, ñîÿ, òðèïñèí, õèìîòðèïñèí.

Keywords:

bioactivation, inhibitors, sprouting, soybean,

trypsin, chymotrypsin.

Электронная Научная СельскоХозяйственная Библиотека